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KMID : 0881720170320060485
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 6 p.485 ~ p.492
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Microbial Monitoring and Exploring Ways to Prevent or Minimize Microbial Contamination at the Production and Distribution Stages of Fresh Strawberries
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Kim Sol-A
Lee Jeong-Eun
Kim Go-Un
Kim Soo-Hwan
Shim Won-Bo
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Abstract
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This study investigated to determine the microbial contamination levels of strawberries at harvest and distribution stages and to suggest a control measure for reducing the microbial contamination of strawberries by replacing worker’s gloves used at harvest and distribution stages. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were in the order of soil (7.12 ± 0.61 log10 CFU/g), gloves (6.06 ± 1.80 log10 CFU/cm2), strawberry (3.28 ± 0.98 log10 CFU/g), and water (3.08 ± 0.55 log10 CFU/mL) at harvest stage. TAB of strawberry at was harvest stage reduced from 3.28 ± 0.98 log10 CFU/g to 1.85 ± 0.21 log10 CFU/g and 2.6 ± 0.30 log10 CFU/g at cold and room temperature storage, respectively. By the replacement of worker’s gloves and distribution temperature, TAB levels of the strawberries were significantly reduced when compared to those of the strawberries treated without replacement of worker’s gloves and distributed at room temperature. For reusing the replaced gloves, washing with a commercial disinfectant, clorox, was effective to reduce microorganisms contaminated on the worker’s gloves. These results demonstrated that appropriate replacement of gloves at the harvest and distribution stages is an effective method for reducing microbial contamination of fresh strawberries.
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KEYWORD
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Strawberry , Glove replacement , Reduction of microorganisms , Food safety
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